I was ignorant.
Remember when I told you I didn’t find any difference between cakes or cupcakes? Well, I jumped to conclusions too fast. I didn’t sample enough cupcakes to know the value of this tiny treat. The answer came from my buddy Bianca.
“…I think the cupcake gets a couple extra points for … having a better frosting-cake ratio.”
Talk about spot on.
And if you were to ask me 10 years ago, I would have not cared about frosting. Shocking. I hadn’t sampled enough buttercreams to know the value of frosting.
I fixed that.
The best vanilla buttercream I have ever eaten. Not overly sweet and balances well with the cake. The vanilla and butter flavors work together perfectly to give you a delicious buttercream that also lends itself to easy frosting and piping. I already have plans on using this for pending birthday cakes and of course, more cupcakes of every flavor.
Oh, and I’m keen on sprinkles too!
- 1 cup of butter, softened
- 4 cups of confectioners (powdered) sugar, sifted
- 1/4 tsp salt
- 2 tsp vanilla extract
- 6 tbsp heavy cream
- Cream butter until pale and fluffy.
- Add powdered sugar to the creamed butter until incorporated.
- After the sugar and butter have nicely come together, add the salt, vanilla and cream.
- Beat at high-speed until the mixture becomes light and resembles frosting.
This weekend, we celebrated Bink’s 34th birthday. And what has the 34-year-old Binks been wanting for his birthday? Why none other than the mighty cupcake.
What’s the purpose to the cupcake? Read to the very end and find out!
Call me ignorant – well for many reasons but namely this one – I don’t care whether it’s cupcake or cake. I like both and both love me.
Binks, on the other hand, will go bonkers for a cupcake over a cake any day. Even if we were at a party and there was a delectable cake and an average looking cupcake, he would reach for the cupcake. I don’t get it. Maybe you can explain it to me?
To me, it’s the difference between picking a blue M&M as opposed to a red one. Am I stirring up some feathers? I apologize.
Meet Bink’s birthday cuppy-cake. The cake recipe is the same that’s used here. I will never buy or make another yellow cake again now that I have this.
The frosting is none other than a chocolate butter cream. Again, I won’t look any further. I’m happy with what I concocted.
Chocolate Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4.5 cups powdered sugar
- 1.25 cups cocoa powder
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 tsp salt
- Cream butter in your mixer on medium speed.
- Gradually add in powdered sugar.
- Gradually add cocoa powder.
- Add vanilla extract.
- Add cream.
- Add salt.
- The consistency should be soft, light and spreadable. Keep scraping down the pan so that all the ingredients are incorporated.
Trust me, there is nothing better than laying out on the couch after dinner with one of these in your hand.
P.S. Want to take a wild guess
as to why I’m eating cupcakes in a blue
liner from a blue
Did you guess? Do you prefer a cake or a cupcake? Do you prefer a color M&M? If you do, tell me why please! I want to understand!